I rolled out a whole new architecture and product line today (including an a lá Obama Government 2.0 social networking community launch). It tied up about four weeks of working 90-hours per week so I figured I would celebrate. Given that I live by myself in Naples – and many of my friends either had in-laws visiting or were sick – I turned to “drinking alone.” Although, my style is a little different from George Thorogoods’s…

My first stop was picking up a good bottle of wine. Since my most recent trip to France (last July), I was curious about Vosgne-Romanée pinots. I picked up a 2004 Frédéric Magnien Vosne-Romanée (Au Dessus de la Rivière). This shaped the rest of my evening.

I went home and decanted the wine before heading off to Whole Foods. From there I picked up the following:

• 2 oz of Brillat-Savarin cheese (perfect with Pinots)
• 1 roasted Red Pepper and 2 Tbsp of Capers from the appetizer bar
• 1 small Mesclun Green salad (with walnuts and dried cherries)
• 8 oz of (NOT Previously-Frozen) sushi-grade, dark red Tuna (from Trinidad)
• 4 oz of roasted, salted pistachios
• 1 package of fresh Lavender (Green Lavender preferred)
• 1 (small) cappuccino chocolate cup (dessert for once)
• 1 package of (plain) Whole Foods Crostini

Appetizer Course

I put together a plate of some crostini, the roasted red pepper, the capers, and the Brillat-Savarin (paired with a glass of the wine) for a great appetizer. I learned last year that this cheese is perfect with a great pinot. It is still true ; )

Main Course

I decided to eat Old World style and have my salad after my main course. Here is what I did for the main course:

Mise en Place

1. Pulse four crostini in a food mill to bread crumb consistency
2. Add a half sprig of lavender, ¼ tsp of Kosher Salt, 6 turns of the pepper mill and 2 oz. of pistachios to the food mill an pulse to a bread crumb consistency
3. Lightly salt the tuna with Fleur de Sel and dredge it through the dried mixture. Set aside for 15 minutes to come to near room temperature
4. Add the last 2 oz of pistachios, 2 sprigs of lavender, ½ tsp of Kosher salt, and 6 turns of the pepper mill to the food mill. Pulse to a dry pesto consistency. Add 2 tsp of Tuscan EVOO (another plug for Pasolivo) and let sit
5. Put a black iron skilled on Medium High (475F) and let pre-heat for 6-8 minutes

Cooking

1. Put 1 tsp of (normal) olive oil in the pan, wait 15 seconds, and put the tuna in the pan. Wait 60 seconds (do not touch), then flip and repeat
2. If you want, flip the tuna up on its sides and cook each for 15 seconds (no more!). Note: Tongs help.
3. Put the tuna on a plate and cover with foil to rest.

While Resting

1. Add 1 tsp of Tuscan EVOO to the pesto and pulse to mix. Taste, add Fleur del Sel and pepper to taste (pulsing to mix).
2. Wait 1-2 min then take of the foil and put the peston on the tuna

Now eat—with another glass of wine.

Salad Course

No credit to me here. I simply put half the salad dressing on the salad and ate, pairing with ½ a glass of wine.

Dessert

Again, no credit to me. I did remember to put the dessert out to warm up a bit (for a stronger chocolate fragrance). Your choice of coffee, wine, port, or herb tea (I did the tea).

I guess I am off to the gym tomorrow to work this off. However, it was not bad for a burned-out, spur-of-the-moment concoction.